Almond Cake With Raspberry Cream And Meringue
- 4 None eggs, separated
- 2 cups granulated sugar
- 3 1/2 tbsp butter, melted
- 5 tbsp milk
- 1 cup all-purpose flour + 2 tbsp
- 2 tsp baking powder
- 1/2 cup ground almonds
- 1/2 cup chopped almonds
- 1 1/4 cups heavy cream
- 3 tbsp powdered sugar
- 1 lb frozen raspberries, defrosted, juices reserved
- Preheat oven to 325u0b0F. Grease and line a 9 1/2 x 13 inch baking pan. Whip egg yolk with 2/3 cup sugar until creamy. Gradually add melted butter then milk, flour, baking powder and ground almonds. Transfer to prepared pan. Whip egg whites until stiff, gradually adding 2/3 cup sugar. Add remaining sugar then spread over almond batter. Sprinkle with chopped almonds and bake for 20-25 mins. Allow to cool in pan for 20 mins then loosen edges with a knife and transfer to a wire rack to cool completely.
- Cut cake in 1/2 horizontally then cut each section into 6-8 pieces. Beat cream with powdered sugar until stiff then add raspberries with a little of the reserved juices. Spread over 1/2 the pieces then top with the remaining pieces and serve.
eggs, sugar, butter, milk, flour , baking powder, ground almonds, almonds, heavy cream, powdered sugar, frozen raspberries
Taken from recipes-plus.com/api/v2.0/recipes/17933 (may not work)